Roasted Sweet Potato Salad
Turn roasted sweet potato into a hearty, flavour-packed salad that works just as well for dinner as it does for entertaining.
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INGREDIENTS |
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1 sweet potato, sliced into quarters |
2 cups Brussels sprouts, shredded |
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2 cups kale, shredded |
1 can chickpeas, drained & rinsed |
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1/2 avocado, sliced |
1/2 red onion, finely chopped |
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Paprika powder |
Sunflower seeds |
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Extra virgin olive oil |
Salt |
DRESSING
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2 tbsp tahini |
1 tbsp extra-virgin olive oil |
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1 tsp maple syrup |
1 tsp mustard |
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Pinch of salt |
Squeeze of lemon juice (optional) |
DIRECTIONS
Preheat oven to 180°C. Using the Furi Pro Asian Vegetable Chopper, slice the sweet potato into quarters, finely shred the Brussels sprouts and finely chop the red onion.
Add sweet potato and Brussels sprouts to a bowl with olive oil and salt.
In a separate bowl, coat chickpeas with olive oil, salt and paprika.
Place everything onto a lined baking tray and bake for 40 minutes until golden.
Massage kale with olive oil and salt until softened.
Add kale to a large bowl with roasted vegetables, chickpeas, red onion and avocado.
Mix dressing ingredients together and drizzle over salad. Finish with sunflower seeds and enjoy.